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["Finely grind almonds in processor.", "Add flour, sugar, and salt and process until blended. Transfer to bowl and cut in butter with pastry cutter until mixture resembles coarse meal. Add egg and lightly toss. Add 1 tablespoon ice water at a time until moist clumps form.", "Gather dough into ball; flatten into disk. Wrap into plastic; chill at least 1 hour and up to 1 day.", "Preheat oven to 375 degrees. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.", "Bake crust until set and light golden, piercing with fork if crust bubbles, about 25-30 minutes. Cool completely", "In a double boiler over simmering water, whisk 3 eggs & 1 cup sugar until smooth. Add remaining ingredients and continue to gently whisk mixture until thickened, approximately 15 minutes. Don't over-thicken as the filling will be cooked further.", "Taste for balance, if necessary add more lemon or sugar to suit your taste.", "Transfer to medium bowl and cover entire surface with plastic wrap. Be sure to press the plastic wrap right onto the curd or a film will develop. Cool in refrigerator until at least room temperature.", "Assembly: Arrange a layer of blueberries in the bottom of the cooled crust. Carefully pour the blood orange curd over the blueberries. Smooth filling to create an even layer. Bake at 350u00b0 for 25 to 30 minutes. Remove from oven to cooling rack. Let cool at least 1 hour before carefully removing sides from pan and slide onto serving plate.
